Wednesday, June 4, 2008

Chivda, when hunger pangs

Chivda is crunchy, crispy snacks made out of pressed rice flakes. Back home this was one of the most commonly home-made snacks we ate. This is an easy to make snack. I never tried making chivda till I came to US, I wouldn’t have dared to if I had found some tasty and a li'll fresher snack pack. Once I found this really horrible, smelly stinky pack of chivda and chakali ( Murrukku) and I swore I would never buy these from now onwards and make these at home. I haven’t tried my hand at chakali since I don’t have a chakali maker, But I have made chivda Numerous times now.Chivda is made from Poha/ pressed rice. These are easily available in any of the Indian grocery stores. These are available in two forms, Thick and Thin/Nylon Poha. This poha is seasoned with cumin seeds, curry leaves, chilies and turmeric. A dash of sugar adds the li'll sweet-ish after taste. To get the crunchy , nutty taste addition of peanuts, cashew if you like and some roasted dal adds the required flavor. This snack can also be made with thick Poha, but it has to be deep fried. Its not healthy and its mess to make it too that is why I stay with thin/nylon poha.Let’s check the recipe.

Method:Heat oil in a Kadhai. Add the poha and stir it in for about 4 mins, keep aside. In the same kadhai add a tbl spn of oil and fry peanuts and cashews. Keep along with the toasted poha. Add the remaining oil in the kadhai, when it is hot add cumin seeds, asafoedita, curry leaves, chilies and turmeric. Now add the fried nuts, and stir well. Add in the poha and stir till poha is well coated with the tempering. Add salt and sugar and stir but NOT very hard or vigorously.Let this cool, then store it in a Jar.

Tip:

When served with finely chopped onions, tomatoes, cilantro leaves and lemon juice tastes the best.

For variation you could add about 2 spoons of saunf /fennel seeds ( just before adding poha). This lends an excellent flavour.